Food nanotechnology: opportunities and challenges-Reference-Cited by-同舟云学术

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Food nanotechnology: opportunities and challenges

Published:2024 Issue: Volume: Page:
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Yan Zhiyu¹,Lin Songyi¹²,Li Fanghan¹,Qiang Jiaxin¹,Zhang Simin¹²^ORCID

Affiliation:

1. SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China

2. National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, P. R. China

Abstract

In order to achieve rapid development of the food industry, this review focuses on the preparation of food nanoparticles and the progress of research on improving quality and food industry development and discusses the current challenges faced.

Funder

Key Technologies Research and Development Program

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D4FO02119C

Reference167 articles.

1. Nanoscale porous organic polymers for drug delivery and advanced cancer theranostics

2. Chemistry and Nanotechnology‐Oriented Strategies toward Nanocellulose for Human Water Treatment

3. Controlled propulsion of micro/nanomotors: operational mechanisms, motion manipulation and potential biomedical applications

4. Adjuvant physiochemistry and advanced nanotechnology for vaccine development

5. Reducing Intestinal Digestion and Absorption of Fat Using a Nature-Derived Biopolymer: Interference of Triglyceride Hydrolysis by Nanocellulose

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